When I was little, my dad and I would get up early on Sundays and make these for the family. The rest of the gang would be awakened by the tempting aroma. —Teresa Koide, Manchester, Connecticut
Ingredients
- 1 pound bacon, chopped
- 8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
- In a large skillet, cook bacon over medium-low heat until crisp. Remove from pan with a slotted spoon; drain on paper towels. Reserve the bacon drippings.
- Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon. Serve immediately.
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